Chicken & Peppercorn Gravy

• While veggies are cooking, cut tomato into thin wedges. Finely chop garlic. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. • Transfer to a plate, cover and leave to rest, 5 minutes.

• While the chicken is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and peppercorns until fragrant, 1 minute. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people). Whisk, until smooth, 1 minute. • Add garlic and peppercorn oil to the bowl with gravy and stir to combine.

• In a large bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.